Comparing economic and environmental performance of three industrial cheesemaking processes through a predictive analysis
Résumé
The From'Innov cheesemaking process was recently suggested to increase process control and flexibility
while reducing the use of energy and fresh water. It focuses on building cheese texture and aroma
separately, in a shorter time than any other cheese technology, by enriching a liquid precheese with
aromatic matrices fermented by traditional ripening microorganisms. This study assesses the economic
benefits, and the use of energy and fresh water of the From'Innov process through predictive analysis. A
singleday production of industrial bloomy soft cheese (Camembert-type) was simulated in three distinct
virtual plants (100,000 kg of milk per day) using different technological approaches: the From'Innov, the
Maubois-Mocquot-Vassal (MMV, another liquid pre-cheese process) or the traditional processes. With its
higher margin and its lower specific energy and fresh water consumption, the From'Innov process
appeared to be the most efficient.
Origine : Accord explicite pour ce dépôt
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